I was inspired by this recipe from Food Blogger Pinch of Yum. If you're into cooking, you should check out her blog. There are a ton of delicious recipes, many of which are vegetarian.
So John and I set out to make a similar take on sweet potatoes. We started by simply baking them. Once they were cool enough to handle, we mashed-up the "innards" with a little butter, salt and pepper.
Then came the toppings. I cooked a can of black beans (once rinsed), with a little chicken broth, a bay leaf, and 1/8th tsp of cumin and chili powder. I just added a little salt and pepper to the corn. We also wanted chives, but the store was completely out. :( John also added a little taco sauce to one half of his). The berries were dessert.
This is what it looked like once we added the veggies. It could be eaten just like this, but we added an additional ingredient that added a little creaminess (see below). I also had a chicken breast for protein on the side.
Next, we both added a little cheese for taste. I didn't think it would add much, but I was mistaken. I just added a handful to top everything off, and it added a creaminess that elevated the whole dish.
And there you have it! A loaded sweet potato! Overall, this was a satisfying dish, and I didn't feel guilty eating it. What have you guys been eating this weekend?
Love and prayers,
Holly
Sounds yummy! Love bake potatoes! !
ReplyDeleteI LOVE sweet potatoes! I will have to give your recipe a try...looks yummy.
ReplyDeleteThis recipe sort of reminds me of a newer soup recipe I recently made (except no sweet potatoes): "Tortilla Soup with Black Beans." (It has a big can of diced tomatoes, 2 cans of rinsed black beans, 1 can of chicken broth, 10 oz package of frozen corn kernels, coarse salt and ground pepper, crushed tortilla chips and fresh lime juice. Also, 4 garlic cloves sauteed in olive oil, and a little chili powder. It's super easy to put together and good with crusty bread or more tortilla chips on the side.
Another recipe I've been making a lot recently because my family loves pancakes are "Pumpkin pancakes". I wish I knew how to add a picture to my comment, because the photo on the recipe is adorable.
ReplyDeleteTo make pumpkin pancakes (they are relatively "healthy" as far as pancakes go that my kids will actually eat):
In large bowl, whisk 1 cup each all-purpose flour and whole wheat flour, 1 tbsp. baking powder, 1 tsp. pumpkin pie spice, and 1/2 tsp each baking soda and salt.
In small bowl, whisk 1 cup whole or 2% milk, 1/2 cup pumpkin puree, 3 Tbsp. brown sugar, 2 large eggs and 3 Tbsp. veg. oil (I use canola). Stir into flour mixture until almost smooth. I scoop up a 1/4 cupful and cook in a lightly greased skillet on medium or medium low heat. It's sort of a thicker batter, so I spread it around some to make about a 4 inch diameter pancake. I serve them up with real maple syrup! Yum!